Posted by: Paprika | 02/20/2009

Simplified chicken pastel recipe with campbell’s cream of mushroom soup

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My mother-in-law has always been a good cook. She can cook anything, from simple dishes to elaborate gourmet meals and fine cuisine. Some people sure have the gift of cooking and she definitely does. Everything she cooks tastes wonderful. She never fails to satisfy my appetite.

 

I have never had a bonding experience with mom-in-law. Though we live in the same house (it’s her house actually!), I don’t have the chance to tell her, how much I admire her cooking prowess. We don’t talk with each other much, but she was kind enough to share some of her recipes with me. And it’s very sweet of her to teach me how to cook her fabulous and simplified “Chicken Pastel” or is it Pastil?

 

Mom-in-law is very meticulous about her ingredients. She only uses the best and most trusted brand name products in all her cooking. One particular brand that she always uses is “Campbell’s cream of mushroom soup”. You can’t miss this red and white label stock in her kitchen. It’s a very valuable staple food in every pantry.

 

Campbell’s cream of mushroom soup is 98% fat free, flavorful and a great base or addition to any recipe. But, it is high in sodium and monosodium glutamate.

 

Campbell’s cream of mushroom nutrition facts:

Serving Size: 1/2 cup condensed soup
Calories: 100
Fat Calories: 50
Total Fat: 6g (9% DV)
Saturated Fat: 1.5 (8% DV)
Trans Fat: 0g
Cholesterol: 5mg (2% DV)
Sodium: 870mg (36% DV)
Total Carb: 9g (3% DV)
Sugars: 1g
Protein 1g

 

Anyway, here’s my mom-in-law simplified chicken pastel/pastil recipe.

Ingredients:

1 Kilo Chicken Legs
2 pcs. Onions (chopped)
3 cloves Garlic (chopped)
1/2 can “Campbell’s Cream of Mushroom Soup”
1 cup Grated cheese
6 pcs. Hotdogs (sliced diagonally)

Procedure:

1. Sauté onions and garlic till onions are translucent.

2. Add in chicken. Keep stirring until it looks cooked on the outside. Cover and simmer on low fire until chicken is cooked through.

3. Add in hotdogs, cream of mushroom soup and cheese.
Let it simmer for 5 minutes, or so until all the ingredients are well incorporated.

4. Add salt and paper to taste.

5. Transfer to a serving platter and garnish with grated cheese.

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Responses

  1. hi! wish me luck..gonna try this recipe for tomorrow’s lunch!


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